Industry Night with Nycci Nellis

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Nycci Nellis

195 episodes

1 week ago

Industry Night is the long-talk format radio show and podcast that brings you up close and personal with the trends and trendsetters across today’s diverse food, wine, spirits, brews and hospitality landscape. For in-depth insights and insider tips, join your host, Nycci Nellis, cohost of Foodie and the Beast, the DC area’s one and only food and wine variety show, and all the locally, nationally and globally renowned chefs, restaurateurs, cookbook authors, mixologists, somms, distillers, brewmasters, pit-masters and more that you’ll hear from on Industry Night.

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Episodes (20/195)

Industry Night with Nycci Nellis

The Journey Of Chef Eric Adjepong - Recorded at Yume Sushi

This was an amazing show. I had a whole list of questions ready for my guest, but the second we sat down, we dug in deep and went off-script. We followed some fantastic rabbit holes: Michelin stars, hustle vs. flow, culinary storytelling, leadership, and the future of dining both here in D.C. and across the country.

On this episode of Industry Night, I’m coming to you from Yume Sushi, the flagship of the Yume Hospitality Group and the place where their “dream” first began. I’ve had the absolute pleasure of taking this show on the road with this team: from the darling Thai street-food haven Rimtang with Chef Mama & Rock Harper, to the super-sexy Kyojin with Tom Sietsema, and now back to where it all started at Yume. I am so grateful for this partnership and the hospitality they bring to every table and every guest.

My first guest is the brilliant Chef Eric Adjepong, Food Network host, Top Chef finalist, restaurateur, cookbook author, and one of the most important voices bringing West African cuisine into the American culinary mainstream. We talk about his rise, his mission, how he balances TV life with running his restaurants (Elmina and DAWA), and why the African diaspora continues to shape the global pantry.

Then I sat down with the incredible team behind the Yume Hospitality Group — Jeff King, Chef Saran “Peter” Kannasute, and Cici Yang — to talk about the group’s evolution, their commitment to precision and their newest ventures. Plus whole fish omakase and catering.

Listen in. Watch it. Dig in. This is Industry Night.

Chapters:

00:00 - Introduction
02:03 - Chef Eric Adjepong's Culinary Journey
05:33 - "Food, Culture, and Childhood Memories"
06:41 - Emeril: America's Groundbreaking Chef
12:24 - "Simple Solutions for Big Problems"
13:28 - "Passion, Duty, and National Service"
16:32 - "Serendipitous Career Journey"
19:47 - "Finding Intentionality and Opportunity"
23:44 - "Communal Dining and Hospitality"
26:55 - "Storytelling Through Ingredients"
29:11 - "Local Spot, Global Vibes"
33:55 - "Prioritizing Rest and Creativity"
37:19 - "Friendship Sparks Restaurant Collaboration"
39:31 - "Embracing Whole Fish Cuisine"
43:22 - "Distinct Vibes of Three Properties"
44:22 - "Kaiojian: Elevated Dining Vision"
49:31 - "Yume Hospitality Industry Night"
50:42 - Outro

Quotes:

“I truly believe everyone has a purpose and was given something divine to do here on this earth by a divine purpose. For me, that’s expressing culture and love through food.”- Eric Adjepong

“There is so much you miss by not stepping outside your comfort zone.”- Nycci Nellis

Key Takeaways:

From Humble Beginnings to Culinary Stardom
Cooking Is a Calling
The Power of Representation and Storytelling
Legacy and Giving Back
Elmina: Hospitality Rooted in Culture
Navigating Opportunity with Intention
The Power of Neighborhood Dining
Looking to the Future

Eric Adjepong Social Media Links:
Instagram:https://www.instagram.com/chefericadjepong/
Website:https://www.chefadjepong.com/
Twitter:https://x.com/chefadjepong?lang=en

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media: Show more...

17 hours ago

51 minutes

Industry Night with Nycci Nellis

The Man, The Myth, The Legend, Chef Rock Harper - An Industry Night Exclusive at Rimtang

Hey, it’s Nycci! Welcome to Industry Night: my pod/vod love letter to the people who feed us, pour for us, and keep the DMV delicious. We’re posted up in Georgetown at Rimtang —huge thanks to Cici Yang, Chef Saran “Peter” Kannasute, and Chef Prapit “Mama” La Femina — for hosting this shiny new residency.

Today’s guest! My friend Chef Rock Harper. You know him, Hell’s Kitchen winner, community builder, Queen Mother’s fried-chicken maestro, and now the mind behind Hush Harbor, DC’s first phone-free bar on H Street NE. We talk about presence over doomscrolling, Southern-leaning comfort, and what hospitality in the DMV and across the country looks like right now.

Then, Rimtang. “Rimtang” means “by the roadside,” and that’s the vibe: Thai comfort, family recipes, and Mama-level hospitality that tastes like home. Peter and Mama join me to chat about roots, and the growing YUME family.

Plug in and let’s eat, talk, and actually look each other in the eye.

Chapters:

00:00 - Introduction
01:50 - "Industry Insights with Chef Rock"
04:42 - "Cooking, Tea, and Rim Tang"
06:50 - Capri Suns and Thai Food
09:55 - Rock Harper: Chef & TV Personality
14:28 - "Theater Skills and Hospitality"
17:55 - Food TV: Pros and Cons
21:11 - Culinary Trends Through TV
24:51 - Passion for Culinary Mission
28:01 - "Building the Nikki Nellis Brand"
30:17 - Restaurant Disappointment Reflections
32:02 - "Chaotic Restaurant Dream Unraveled"
36:11 - Restaurant Business Operations Insights
40:41 - H Street's Community Advocacy
42:00 - Capitol Hill or 8th Street?
45:15 - Smartphones and Dining Experience
49:03 - "Phone Locking System Explained"
52:33 - "Comfort Food with Quality Ingredients"
56:56 - "Follow Me Everywhere!"
57:47 - Outro

Quotes:

"To truly thrive in this industry, you must grasp every component—from the front of house to the back, and the vital heartbeat in between. With this knowledge, you can weave magic anywhere."- Nycci Nellis

"In this business, you must be versatile—acting as a plumber, psychologist, and woodsman. But above all, lead with empathy and embrace learning from every role you undertake."- Rock Harper

"Cooking alongside my mother connects me to my roots. I aim to share that spirit with everyone, ensuring each dish narrates the story of our heritage."- Peter Kanasood

"Every dish is crafted with love, balancing spice, richness, and a touch of sourness—just like life in the kitchen and at home."- Prab Pit

Key Takeaways:

What It Means to Be a True Hospitality Professional
H Street—Home of Innovation and Community
No Phones Allowed! Rediscovering Connection
The Evolution of America’s Food Scene
Rooted in Family & Heritage—A Taste of Rim Tang
Entrepreneurship: Dream Big, Plan Smarter
Supporting Local—Why It Matters
Legacy, Love, and the Power of Food

Connect with Rock Harper
Instagram:https://www.instagram.com/rockharper/?hl=en
Facebook:https://www.facebook.com/iamrockharper/
Website:https://www.chefrockharper.com/
LinkTree: Rock Harper

Featuring Nycci Nellis
Instagram: Show more...

3 weeks ago

58 minutes

Industry Night with Nycci Nellis

Wealth of Whiskey Knowledge With Noah Rothbaum

Get ready for a wealth … I mean a WEALTH … of Whiskey knowledge.

Today I am not at one of my Industry Night residencies. No City Ridge, no restaurant, no bar. I am actually home, surrounded by my plants… and, believe it or not, a frankly ridiculous amount of whiskey.

I went to my own bar and pulled a little selection for today because I am very honored to be joined by someone who has probably forgotten more about whiskey than most of us will ever know: Noah Rothbaum.

Noah is the spirits editor at Men’s Journal, one of the world’s leading authorities on cocktails and spirits, a James Beard Award winner, and a fellow at the James B. Beam Institute for Kentucky Spirits at the University of Kentucky.

He’s written The Art of American Whiskey, The Business of Spirits, and he was associate editor of the award-winning Oxford Companion to Spirits & Cocktails.

And now he’s back with a brand new doorstop of a book:

The Whiskey Bible: A Complete Guide to the World’s Greatest Spirit — more than 600 pages of history, secrets, lore, producers, timelines, and 60 cocktail recipes that cover everything.

So let’s pour a little something, and talk about how you take all this knowledge and tasting and turn it into a bible.

Chapters:

00:00 — Home Studio Intro & Whiskey Setup
00:59 — Noah’s Whiskey Authority & New 600-Page Bible
01:45 — Noah Joins & Whiskey Everywhere
02:26 — From Scotland Semester to Spirits Journalism
04:07 — St. Andrews Pub Life & Early Exposure
05:49 — Food & Wine Internship & Cocktail Legends
08:27 — Pre-Renaissance Cocktail Culture
09:18 — Breaking Into Spirits Writing & First Book
11:23 — Rye Whiskey: Decline, Confusion & Revival
12:57 — Whiskey Styles: Global Categories 1011
4:27 — Scotch Deep-Dive: Single Malt vs Blended
19:13 — Irish Whiskey Traditions & New Distillers
22:23 — Bourbon vs Rye: Mash Bills & Flavor Impact
24:32 — Canadian Whisky’s Flexible Rules & Blending Culture
25:25 — Becoming a Kentucky Colonel
26:05 — Japan’s Whiskeys: Origins, Hype & Blending Scandals
31:15 — Barrel Aging: Angel’s Share & Flavor Creation
36:12 — Char Levels, Wood Chemistry & Barrel Finishes
38:03 — Peated Scotch: Smoke, Isla, and Flavor Identity
41:45 — Whiskey in Cocktails: Myths, Water & Technique
46:33 — Highballs, Ginger Mixers & Everyday Drinking
49:03 — Final Notes, Book Access & Upcoming Guests

Quotes:

“The beauty of whiskey is that there are very few hard and fast rules… you should feel empowered to experiment and try things.” - Noah Rothbaum

“There is so much history… not just to the whiskeys, but to cocktails and to our history as Americans.” - Nycci Nellis

Key Takeaways:

Whiskey Knowledge Isn’t Inherited — It’s Learned
Scotland Shaped Noah’s Whiskey Identity
The Cocktail Renaissance Had Humble Beginnings
Rye Whiskey Was Nearly Extinct
Blends vs Single Malts Is Mostly Marketing
Whiskey Categories Are Simpler Than People Think
Japanese Whisky Is Much Newer Than Its Reputation Implies
Barrels Drive Most of Whiskey’s Flavor
There Are No Real Rules About How to Drink Whiskey
The Whiskey World Is Bigger—and More Accessible—Than Ever

Guest Social Media Links:
Instagram: noah_rothbaum
Order ‘The Whiskey Bible’: Show more...

1 month ago

51 minutes

Industry Night with Nycci Nellis

Fresh off the Grill, Sustainable Seafood

Hey all, it’s Industry Night with me, Nycci Nellis. And yes, today I am coming to you from home. Don’t panic! I still have all my residencies — a.kitchen + bar in the West End, Fauquier County’s “Fauquier Fabulous,” City Ridge, and of course my ongoing work with the Yume Hospitality Group — but today’s guest is traveling, and after having him on Foodie & The Beast, I knew we needed more time to go deep. Because here’s the thing: everybody talks sustainability. Everybody puts “responsibly sourced” on a sign or a menu. But today’s guest? He’s actually doing it, on a massive scale, with transparency and accountability.

Joining me is Chef Louie Jocson, Vice President of Food & Beverage for California Fish Grill, the fast-casual seafood restaurant founded in 1998 and now has 60+ locations on the West Coast, California Fish Grill is officially expanding to the East Coast for the first time ever, right here in the DMV.

But what I want to explore today is not just what they serve, but how and why. Because California Fish Grill is deeply aligned with Monterey Bay Aquarium’s Seafood Watch program and has some of the most rigorous sustainability standards in the fast-casual world.

Chef Louie has cooked around the world, trained at the California Culinary Academy, earned praise from the James Beard Foundation, And now he’s turning all that expertise toward building a nationally scalable model of sustainable seafood. So let’s get into the chef’s background, the concept, and then — my favorite part — the economics and real-world mechanics of sustainability. What does it take? Who pays for it? And is this actually replicable industry-wide?

Chapters:

00:00 – Welcome to Industry Night
00:14 – Why Chef Louie Is Back
01:21 – Introducing California Fish Grill
02:30 – Chef Louie’s Culinary Origin Story
03:24 – Discovering the Joy of Cooking
05:01 – First Restaurant Jobs & Learning the Ropes
06:21 – Company Culture: No Job Too Small
07:06 – The Rise of Fast Casual
07:43 – What the Concept Looks Like Today
08:56 – Building Your Plate
10:57 – Why Build a Seafood Concept?
12:44 – The Heart of the Mission: TSS
15:03 – Wild vs. Farmed Fish Explained
18:56 – Fresh vs. Frozen
22:12 – A Closer Look at Aquaculture
27:13 – Menu Changes & Fish Availability
30:22 – Regional Favorites in the DMV
33:13 – The Economics of Sustainability
38:07 – Food Waste & Harvest Practices
42:17 – Tips for Home Cooks
43:55 – What’s Next for the DMV

Quotes:

“I really wanted to get an idea of the systems and costs and some of the philosophies behind what you guys are doing. It’s amazing that you can do sustainability at scale.” - Nycci Nellis

“We source seafood as if it was the closest to harvest — whether that’s fresh or frozen — because taste, safety, and sustainability are what we live by every day.” - Chef Louie Jocson

Key Takeaways:

Sustainability drives every sourcing decision.
Chef Louie learned cooking through family necessity.
Fast casual can deliver high-quality, chef-level seafood.
Frozen vs. fresh isn’t the point — taste is.
Modern aquaculture is clean, controlled, and responsible.
Farming is essential to protect wild fisheries.
Menus change when fish populations need recovery.
Regional tastes shape offerings in each market.
Strong supplier relationships keep seafood affordable.
Smart sourcing and flash freezing reduce food waste.

Guests Social Media Links:
Instagram:https://www.instagram.com/californiafishgrill/?hl=en
Facebook:Show more...

1 month ago

46 minutes

Industry Night with Nycci Nellis

Allow Us To Introduce, Tom Sietsema - An Industry Night Exclusive at Kyojin

Hey, it’s Industry Night, and I’m kicking off a brand-new residency with the YUME Group, coming to you from their stunning spot tucked into Cady’s Alley in Georgetown — and trust me, if you know, you know. I’ve known Chef Peter Kannasute and his partner-in-life-and-operations Cici Kannasute for years, and I couldn’t be more excited to spend the next few months exploring their evolving culinary world and the creative force that fuels it.

First up, I sit down with the trio behind YUME: Jeff King — Co-Founder and Managing Partner, the visionary builder who turns dreams into tangible spaces; Chef Peter Kannasute — Co-Founder, Culinary Director, and Executive Chef, the meticulous craftsman behind every flavor; and Cici Kannasute — Co-Founder, Managing Partner, and COO, the heartbeat that keeps the whole operation in rhythm. Together, they share how one unforgettable omakase experience led to a partnership — and how that partnership grew into three distinctive restaurants: YUME (the dream), KYOJIN (the bold evolution), and RIMTANG (a vibrant homage to Thai street flavors).

Then I’m joined by Tom Sietsema, who, after 25 years, 1,200 reviews, 50 dining guides, and countless reader letters, has officially laid down his critic’s pen at The Washington Post. Tom and I dive deep into his incredible career — the highs, the challenges, and the changing landscape of dining and criticism in DC and beyond. From the early days of anonymity to the rise of social media food culture, we talk about what’s next for restaurants, for critics, and for all of us who love to eat, explore, and tell the story of food.

Chapters:
00:00 – Welcome to Industry Night at YUME Georgetown
01:15 – Introducing Chef Peter, Cici, and Jeff King
03:00 – How the YUME partnership began
05:45 – Building a dream: from YUME to KYOJIN and RIMTANG
09:30 – The art behind Kyogen’s concept and design
11:50 – Balancing family, business, and creativity
13:40 – What to order and where to sit at KYOJIN
15:00 – Transition: welcoming Tom Sietsema
16:00 – Tom’s path from journalism to food criticism
18:20 – Early days at The Washington Post
21:00 – How DC’s dining scene evolved over 25 years
24:00 – The rise of neighborhood restaurants
27:15 – Michelin, media, and the changing face of reviews
30:40 – Soundchecks, service, and the dining experience
34:10 – Social media, influencers, and food culture today
38:20 – How to dine well: Tom’s advice to restaurant-goers
43:00 – What’s next for Tom after The Post
47:30 – Hosting joy: Tom’s “Lamb Burger Nights” project
50:00 – Nycci’s wrap-up and final thoughts

Quotes:
“It takes so much more than people realize — you’re not just a laundry list of good, bad, go, don’t go. Every review is a story. And at the heart of it, it’s about shining a light on people doing really good work.” - Tom Sietsema

“It’s all about the ingredient — the texture, the freshness, the technique. Every dish is a way to tell the story of where that ingredient comes from.” - Chef Peter Kannasute

“The restaurant world is constantly reinventing itself — and that’s what makes conversations like this so exciting. It’s not just about food, it’s about people, creativity, and connection.” - Nycci Nellis

“I’m the bridge between the creative and the operational — helping turn Chef Peter’s vision into something guests can feel and experience every day.” - Cici Kannasute

“I came from construction, not restaurants, but when I saw Chef Peter’s passion, I knew I wanted to help build something special. Every space we create starts with that feeling.” - Jeff King

Key Takeaways:
A New Residency Begins – Nycci kicks off Industry Night at YUME Georgetown.
Meet the Dream Team – Jeff, Peter, and Cici share their creative chemistry.
From Sushi Bar to Brand – The...

1 month ago

54 minutes

Industry Night with Nycci Nellis

How We Work Live & Play in Today’s Small Towns

Hey everyone, welcome to Industry Night. Today we’re taking a day trip to Warrenton, Virginia, and we’re filming from the beloved Claire’s. Huge thanks to Laura Torpy and the team at Fabulous Fauquier—aka Fauquier Fabulous—for getting us here and showing us the lay of the land.

I launched this road-show series about a year ago, crisscrossing the region to spotlight communities that are rewriting what small town means. Over the last 30+ years, places like Warrenton have invested in people-first main streets, not just big-box corridors. We’re talking independent restaurants and retail, real work-live-play energy, and programming that keeps the sidewalks buzzing.

Warrenton itself is a gem: incorporated in 1810, named for General Joseph Warren, set in the Piedmont with the Blue Ridge as a backdrop AND about 45 minutes from D.C. and the Shenandoah. It’s classic horse and wine country, with a historic downtown, brick sidewalks, beautiful architecture, and a growing community that still feels like a town.

So today, we’ll taste, talk, and walk through what makes this place hum with The Mayor, Carter Nevill, Chef Anna Crossman of Claire’s & Matt Carson who has brought back Britches Great Outdoors.

Let’s get into it ~

Chapters:

00:00 - Introduction
02:25 - Childhood Memories in Small Town
06:34 - Main Street Beautification Efforts
08:28 - "Community Drives My Mayoral Run"
12:15 - Escaping the Algorithm's Influence
13:39 - Charming Local Stores Highlights
18:03 - "Warrenton's Transformation During Pandemic"
21:16 - "Reviving Britches Menswear Brand"
23:05 - Britches & Ralph Lauren Origins
29:03 - Building Community Through Main Street
30:59 - Virginia's Collaborative Entrepreneurial Spirit
34:35 - "My Mom's Cooking Legacy"
38:52 - Farm-Sourced Poultry and Produce
40:23 - Managing Staff and Building Bonds
45:24 - "Exploring Warrenton with Gratitude"
46:09 - Follow Me for Food & Fun
46:56 - Outro

Quotes:

“Community is the heart of my leadership. Our town thrives when people discover and love it.”- Carter Nevill

“Warrenton’s creativity bloomed during the pandemic, revealing the hidden beauty of our hometown.”- Matt Carson

“Soup at Claire’s embodies comfort and hospitality, reflecting our dedication to every detail.”- Anna Crossman

“This show lets me connect with communities, experiencing the authenticity of small towns firsthand.”- Nycci Nellis

Key Takeaways:

Small Towns, Big Heart
The Vibrancy of Main Street
The Power of Community Programming
Work, Live, Play—Redefined
Entrepreneurial Spirit & Local Legends
Local Food, Lasting Flavor
Seasonal Magic & Signature Events
Charm, Opportunity, and Togetherness

Featuring Nycci Nellis:
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com

1 month ago

47 minutes

Industry Night with Nycci Nellis

Hot Seat & Happy Pours: Industry Night × When You Just Want a Glass of Wine

It’s hard when the mic turns on me—I’m wired to ask the questions. But today I’m in the hot seat for a special crossover: Industry Night × When You Just Want a Glass of Wine with Zena Polin & Renee Gentry. We’re recording on Historic 23rd Street at Beauty Champagne & Sugar Boutique, presented by the National Landing BID (cheers to a neighborhood that spans Crystal City, Pentagon City, and Potomac Yard and keeps raising the dining bar —> think Water Park vibes, new hits like Bar Colline, Bar Chinois on Crystal Drive, NiHao, Taqueria Xochi, Surreal, plus stalwarts like Beauty).

We’re toasting with Barboursville—a Fiano and a Nebbiolo—and swapping wine “a-ha” moments, DMV dining stories, and a few confessions. I learn more about Zena & Renee’s journeys, they pry out mine. Glasses up & let’s go.

Chapters:

00:00 - Introduction
00:44 - "Live Episode from National Landing"
09:58 - Growing Up Around Bars
15:47 - "Wine: Bringing People Together"
20:27 - Versatile Dining Preferences
26:25 - "Discovering Willamette's Chardonnay Delight"
28:20 - "Wine Trip & Family Memories"
33:21 - Engaged Wine Conversation Dynamics
38:47 - "From Cooking Classes to Online List"
46:43 - "Unexpected Wine Encounters"
48:28 - Customer Service and Flexibility
53:41 - Dining Conversations
58:52 - "Wine Club with Stories"
01:05:18 - "Drag Brunch and Chefs Event"
01:09:19 - "Protect and Support Our Communities"
01:16:56 - "Start with a Glass"
01:23:37 - Podcast Highlights & Event Info
01:24:32 - Outro

Quotes:

“Making a living from your passion is the dream—every day you wake up knowing you’re exactly where you belong.”- Nycci Nellis

“Wine shouldn’t be intimidating—it’s about bringing people together, sharing stories, and welcoming everyone into the club.”- Zena Polin

“Wine is the thread through our celebrations, stories, and connections—it brings us together wherever we are and whatever’s in our glass.”- Renee Gentry

“There’s an energy when a community transforms and grows—whether you’re exploring something new or rediscovering a familiar place, inspiration awaits right here.”- Madeline Long

Key Takeaways

Collaboration is Everything
National Landing is on the Rise
Wine Is for Everyone
Stories Make Sips Special
Say Yes to Adventure—Michelin Stars and Hidden Gems
Hospitality is Human
Advocate—and Celebrate!—Equality
Cheers to Everyday Joy
Know What You Love—But Stay Curious

Zena Polin
Instagram
Facebook
Website

Renee Gentry
Instagram
Facebook
Website

Champagne & Sugar Boutique
Instagram
Website

National Landing BID
Instagram
Show more...

2 months ago

1 hour 24 minutes

Industry Night with Nycci Nellis

The Intersection of The Community, Contemporary Art & Culinary

Welcome back to Industry Night with me, Nycci Nellis.

I’m here today at Capital One Center in Tysons, Virginia, a 35-acre mixed-use development that has completely redefined this part of Fairfax County. It’s not just office towers and retail; it’s a cultural hub with Capital One Hall, The Watermark Hotel, Capital One Park, and The Perch, a three-acre skypark with a biergarten, food trucks, and even mini golf. And built into all of it is a deep commitment to the arts, whether that’s public sculptures, world-class performances, or what’s plated in the restaurants here.

That commitment is front and center this fall with the Capital One Center Celebration of the Arts, a two-day immersive festival happening October 4th and 5th. I will be there leading a fireside chat with artists and chefs. The event will transform the campus into a multi-block celebration filled with installations, workshops, live music, culinary experiences, and more — all in partnership with the Tephra Institute of Contemporary Art.

To talk about the festival and the bigger story of Capital One Center, I am thrilled to be joined by:

Erin Mical, Vice President of Central Operations at Capital One, who oversees much of the vision and growth of this development,
Meghan Trossen, Senior Manager of Marketing and Community Affairs, who curates the community programming and signature events that bring this campus to life,
and Jonell Logan, Executive Director of the Tephra Institute of Contemporary Art, who is collaborating with Capital One on this year’s festival.

We have a lot to get into — development, community, art, and why creativity matters now more than ever.

Chapters:

00:00 - Introduction
03:32 - Local Flavor and Arts Festival
05:47 - Revitalizing Fairfax: Talent and Arts
09:21 - "Expanding Green Spaces in Fairfax"
13:01 - Cap One Center Culinary Fest
14:49 - Multidisciplinary Arts Festival Planned
19:51 - Contemporary Art Institute Overview
23:50 - Public Art Celebration Event
27:24 - Defining Art Subjectively
28:49 - Office Art Showcase Access
34:24 - "Culinary and Art Festival Preview"
35:25 - "Foodie and the Beast Overview"
36:02 - Outro

Quotes:

“Uniting food and art for a weekend inspires and showcases our community's passionate creators.”- Nycci Nellis

“Integrating hospitality creates welcoming spaces for everyone—enjoying a meal, a show, or connecting with neighbors.”- Erin Mical

“Emphasizing the arts, we ensure everyone leaves inspired and connected, whether they're creating, tasting, watching, or participating.”- Meghan Trossen

“Our space fosters conversation and exploration, offering a safe environment to experience and appreciate the full range of contemporary art.”- Jonell Logan

Key Takeaways:

Redefining Community Spaces
Art in All Forms
A Vision Brought to Life
Hands-On Community Engagement
Heartfelt Partnerships
Art as Experience, Not Just Exhibit
Inspiring Stories, Lasting Impact
Everyone Belongs

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website:https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com

3 months ago

36 minutes

Industry Night with Nycci Nellis

Michael x Me

Welcome back to Industry Night, the podcast where we dig deep into what’s cooking, literally and figuratively—across the culinary, hospitality, and creative industries. I’m your host, Nycci Nellis, and today I’m once again coming to you from City Ridge, a dynamic new development that has redefined a massive corner of Northwest D.C.

What was once the historic Fannie Mae headquarters is now a 10-acre, mixed-use community, home to residences, shops, a Wegmans, an Equinox, and a growing collection of destination restaurants.

And today, I’m thrilled to be sitting down in one of the most anticipated openings yet: Acqua Bistecca, from the legendary Michael Mina. Many of you know Mina from his D.C. debut back in 2009 with Bourbon Steak at the Four Seasons. Over the years, that restaurant has remained one of the city’s best, thanks to extraordinary teams led by chefs like David Varley and Adam Sobel, and sommeliers like Winn Roberton.

But Mina’s story stretches back even further, to his very first restaurant, AQUA, in San Francisco in 1991, and now extends to 30+ restaurants worldwide under his MINA Group. Mina has built a reputation for blending creativity and hospitality into every project. And now, with Acqua Bistecca at City Ridge, he’s bringing D.C. a new Italian-inspired concept that’s equal parts party and fine dining.

Oh and we get a special guest, Chef Colin Clark AB’s executing chef pops in with one of Mina’s famous steaks.

Chapters:

00:00 - Introduction
01:15 - "Michael Mina's New Restaurant Chat"
05:34 - "Consistency Key in Modern Hospitality"
07:51 - D.C. Food Scene Growth Forecast
12:13 - "Lively Italian Restaurant Vibes"
13:29 - Opulent Hotel Design Resurgence
19:02 - "Culinary Collaboration and Vision"
21:12 - Unique Advance-Order Large Dishes
25:20 - "Kitchen Transparency Through Recipe Exchange"
27:40 - "Meeting Chef Colin Clark"
28:30 - Outro

Quotes:

“Opening is just the beginning. True success comes from empowering your team to consistently create something extraordinary together.”- Michael Mina

“Creating unique and memorable experiences for people inspires me every day.”- Colin Clark

“The magic of a restaurant lies not just in the food, but in the moments when people come together to celebrate with energy and joy.”- Nycci Nellis

Key Takeaways:

Humble Beginnings to Industry Icon
The Secret to Restaurant Longevity
Building a Hospitality Empire
The Magic of Acqua Bisteca
Menu Highlights and Collaboration
Advice for Aspiring Chefs
Hospitality’s New Era in DC
The Power of Passion and Partnership

Michael Mina:
Instagram:https://www.instagram.com/chefmichaelmina/?hl=en
Facebook: https://www.facebook.com/ChefMichaelMina
Website:https://theminagroup.com/

Chef Colin Clark:
LinkedIn: https://www.linkedin.com/in/colin-clark-1a4a0399/
Website:https://www.viarestaurants.com/

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website:https://www.thelistareyouonit.com/

Produced by Heartcast Media
Show more...

3 months ago

28 minutes

Industry Night with Nycci Nellis

Getting Nourished

Welcome back to Industry Night, the podcast where we dig deep into what’s cooking, literally and figuratively, across the culinary and hospitality industries. I’m your host, Nycci Nellis, and I’m thrilled to kick off my new residency at City Ridge!

City Ridge isn’t just another development, it’s a 10-acre reimagining of the former Fannie Mae headquarters into a thriving mixed-use community. Think Wegmans, Equinox, sleek residences, buzzing restaurants, and thoughtfully curated retail. As someone who’s always been fascinated by how large-scale developments come to life, especially when it comes to nailing the aesthetic and attracting the right culinary talent, this is a total dream assignment.

In this episode, I sit down with Rob Wolcheski, who’s been involved with the City Ridge project since day one. We chat inside the gorgeous new Shinwa Izakaya, where Chef Winston sends out an incredible sushi spread while we unpack how City Ridge evolved from blueprints to a neighborhood anchor.

Then, I head over to King Street Oyster Bar for a briny intermission (see: massive tray of oysters in front of me) as I welcome two very special guests: Tatiana Mora and Miguel Guerra, the powerhouse culinary duo behind MITA. We talk about their Michelin-starred journey, deep cultural roots, and how MITA blends Latin American cuisine with a holistic, wellness-driven philosophy.

Tatiana is the first Venezuelan female chef to earn a Michelin star. Miguel? The youngest Venezuelan chef to achieve that same feat. Together, they’ve created more than a restaurant, it’s a mission, a movement, and a must-visit.

Chapters:

00:00 - Introduction
02:24 - "Michelin Stars & Culinary Conversations"
05:13 - Community-Centric Experiential Living
07:02 - Cultivating Intimate Community Living
10:50 - Wegmans D.C.: Diverse Culinary Offerings
13:46 - "Youngest Chef's Award-Winning Mita"
16:30 - "Reimagining Luxury in Dining"
21:44 - Reluctant Stay Amidst Political Tensions
24:08 - Starting a Home Experience Initiative
28:44 - "Culinary Transition and Pursuit"
29:26 - Mita's Unique Fine Dining Experience
33:26 - "Tasting the Chef's Mood"
38:38 - "Nourishing Hospitality at Mita"
39:22 - "Creating a Homely Restaurant Atmosphere"
45:15 - Essential Restaurant Collaborations Explained
47:43 - Balancing Work and Relationships
50:02 - "Culinary Adventures with YC Cinelli"
51:05 - Outro

Key Takeaways:

Reimagining City Living
Building Communities, Not Just Buildings
Award-Winning Plant-Based Excellence
The Power of Collaboration and Connection
Hospitality with Heart
Cultural and Culinary Fusion
Resilience and Inspiration
Pursuing Passion and Joy

Guests Social Media Links:

Podcast Locations:https://www.instagram.com/cityridgedc?igsh=dnZtNWVhbmdlbzlz
https://www.instagram.com/kingstreetoyster?igsh=OXBqNnBncXdzMmk2 https://www.instagram.com/shinwaizakayadc/

Rob Wolcheski:
Instagram:https://www.instagram.com/shinwaizakayadc/

Tatiana Mora:
Instagram: https://www.instagram.com/mita_dc/
Website:Show more...

4 months ago

51 minutes

Industry Night with Nycci Nellis

History & Cocktails at Annex on 12th

This week’s Industry Night has it all, historic preservation, stunning design & rum-soaked nostalgia.

We recorded on-site at Annex on 12th, a posh new residential community that brings serious Art Deco glamour to what was once the USDA Cotton Annex. First up is Stephen Johnson, Senior Community Manager and a walking encyclopedia of the building’s past lives. From presidential vault doors to luxe speakeasies (yes, The Vault is real), Stephen walks us through how this adaptive reuse project blends D.C. history with modern luxury.

Then … drum roll, please … I catch up with an old, old, old friend, the legendary Todd Thrasher. Todd and I started our careers side by side, and to say we've come a long way is an understatement. He’s now the man behind Thrasher’s Rum, Tiki TNT, and some of the most unforgettable drinks in the DMV. We talk distilling, building community, his new collab with Annex (including a custom “1936” rum for new residents!), and why cocktails should always come with a story, and sometimes a Solo cup?

Tune in for:

Historic D.C. real estate glow-ups
Rum, cocktails, and sustainable sipping
Why Annex on 12th might be your dream home
And the kind of industry convo you won’t hear anywhere else

Chapters:

00:00 - Introduction
00:33 - Exclusive Apartment Speakeasy Rum
04:07 - Historic Building Transformed into Residences
06:13 - "1930s Art Deco Luxury Vibes"
11:55 - Cocktail Epiphany in 1999
16:03 - "Farm-to-Table Bar Success Story"
17:50 - Expanding Beverage Scene in D.C.
20:26 - "Family Distillery Dream"
24:26 - Restaurant Industry: Initiative 82 Confusion
29:11 - Restaurant Challenges and Pricing Strategies
31:39 - Barrels: Aged Peach Brandy Update
34:39 - Choosing Local Over Big Names
36:43 - "Industry Night Reflections"
37:47 - Outro

Quotes:

"Creating spaces for connection beyond four walls, like our speakeasy, builds a vibrant community that truly sets us apart."- Stephen Johnson

"Strive for excellence in everything you do, infusing love, creativity, and meaning into each action."- Todd Thrasher

“We’ve seen D.C.’s dining evolve, but it’s the quest for new, local, and heartfelt experiences that keeps us inspired and coming back.”- Nycci Nellis

Key Takeaways:

History Comes to Life at Annex on 12th
Hospitality That Feels Like Home (But Better!)
The Vault: D.C.’s Hidden Gem Speakeasy
Todd Thrasher: Crafting the Capital’s Cocktail Culture
Sipping Local: Collaboration & Innovation
The Changing Tides of the D.C. Restaurant Scene
Passion, Legacy, and Looking Forward

Connect with the Guests:

TODD:
Instagram: https://www.instagram.com/toddthrasher/?hl=en
X: https://x.com/barthrasher
Website: https://www.thrashersrum.com/

STEPHEN:
Website: https://www.thebrandguild.com/
Website: https://www.annexon12th.com/

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
Show more...

5 months ago

38 minutes

Industry Night with Nycci Nellis

The Cocktail Culture with Glendon Hartley & Chad Spangler

Hey there, Nycci Nellis here, and welcome to another episode of Industry Night!

Today’s show is a special one. I’m coming to you from the gorgeous, sun-dappled patio of a.kitchen+bar in the West End of DC. Seriously, it’s a little oasis right in the middle of the city, so chic.

Later in the show, I am joined by two of DC’s biggest hospitality stars, Chad Spangler and Glendon Hartley. You know them from the award-winning Service Bar, Causa, and Amazonia, and we dive into their journey, their evolution, and what’s next for their ever-growing culinary empire.

But first, I kick things off with the a.kitchen+bar team. Big thanks to Ellen Yin and crew for hosting us. Ellen, as many of you know, is a James Beard Foundation Outstanding Restaurateur and a powerhouse in the industry.

I catch up with Ellen and Diana Kendrick about what’s happening her at a.kitchen+bar, including a BBQ series that’s bringing top chefs, and a whole lot of heat.

To all my Industry Night listeners, thank you. Whether you’re tuning in on your favorite podcast platform or watching on YouTube, I’m so grateful for your support.

Be sure to subscribe, never miss a morsel, and I’ll see you next time on Industry Night!

Chapters:

00:00 - Introduction
00:14 - Cocktail Innovators and Culinary Stories
03:34 - "Embracing D.C.'s Vibrant Dining Scene"
09:15 - Reunion with Restaurateurs Chad & Glendon
12:40 - Bartender's Cross-Country Journey
16:04 - Journey to Fashion and Cocktail Renaissance
18:16 - DC Cocktail Scene Foundations
20:18 - Bartender Competitions as Performance
23:36 - "Prioritizing Hospitality Over Cocktails"
28:16 - Dan Simons' Hospitality Business Vision
32:12 - Memorable Restaurant Experience
34:57 - Discovering Pisco Through Culture and Mentorship
38:00 - From Bartending to Hospitality Management
41:59 - Evolving Restaurant Culture Training
44:37 - Bartender Exchange and Learning
48:58 - Essence of Hospitality: Show Care
49:34 - Innovative Drink Inspirations in Madrid
52:07 - Outro

Quotes:

"It's about the experience, not just the product. Service defines us."- Chad Spangler

"A rising tide lifts all boats. We share our knowledge to elevate the community."- Glendon Hartley

"Natural wines are sustainable, supporting small businesses and diverse families worldwide—a connection for us and our guests."- Ellen Yin

"Supporting our community and the hospitality industry is vital because hospitalitarians drive positive changes."- Diana Kendrick

"I love helping others find their path. Like attracts like, fueling our thriving community."- Nycci Nellis

Key Takeaways:

From Humble Beginnings to National Acclaim
The Power of Community and Collaboration
Revolutionizing Cocktail Culture in DC
The Art (and Heart) of Hospitality
Learning Never Stops
Changing What a ‘Bar’ Means
Mentorship & Leadership Matter
Bringing the World Home

Connect with Glendon HartleyInstagram: https://www.instagram.com/cocktailery_tomfoolery/?hl=en
Website: https://www.servicebardc.com/

Connect with Chad Spangler:
Instagram: https://www.instagram.com/chadspangler11/?hl=en
Website: https://www.servicebardc.com/

Connect with Ellen Yin:
Website: Show more...

6 months ago

52 minutes

Industry Night with Nycci Nellis

Wolfgang & Me

Hey there, it’s me—Nycci Nellis—and welcome back to Industry Night!

Today’s show is a big one. We’re talking steak, style, and serious star power. That’s right, I’m coming to you from the stunning CUT DC, the sleek, modern steakhouse tucked inside Rosewood Washington, D.C., right in the heart of Georgetown.

Now, if you’ve ever had a dry-aged ribeye that made you want to cry happy tears or a martini that just hit different, then you’ve likely been touched by the culinary genius of Wolfgang Puck—a global hospitality icon whose name is synonymous with innovation, elegance, and incredible food - smoked salmon pizza anyone?

Wolfgang’s CUT concept has evolved into a powerhouse brand with locations around the globe, and CUT DC—helmed by Executive Chef Andrew Ho—is his Mid-Atlantic love letter, bringing refined service and bold flavors to one of the city’s most charming neighborhoods. And now, CUT is adding weekday lunch to the mix, raising the stakes on the return of the business lunch. (Yes, martinis included.)

So today, we’re diving into the evolution of CUT, what’s inspiring Wolfgang right now, and how he sees the dining landscape shifting, both here in the U.S. and around the world.

Chapters:

00:00 - Introduction
00:15 - Catching Up with Wolfgang Puck
06:06 - Smoked Salmon Bread Dilemma
06:35 - Spontaneous Salmon Pizza Creation
09:47 - Global Dining Challenges and Opportunities
15:07 - Trends Inspiring Global Restaurateur
17:40 - Finding Your Unique Voice
22:02 - Passionate Chef's Lifelong Dedication
22:38 - Empty Nest: Adapting Together
23:14 - Outro

Quotes:

“Making my team feel good ensures our guests do too. Hospitality is everything.”- Wolfgang Puck

“It’s not just great food—it’s about connecting, building community, and making a meaningful impact with passion.”- Nycci Nellis

Key Takeaways:

Humble Roots, Bold Dreams
The Power of Mentorship
Reinventing Restaurant Culture
Hospitality Is Everything
Global Influence, Local Roots
Evolving Through Adversity
Never Stop Creating

Connect with Wolfgang Puck

Instagram: https://www.instagram.com/wolfgangpuck/?hl=en
Facebook: https://www.facebook.com/wolfgangpuck
Website: https://wolfgangpuck.com/

Featuring Nycci Nellis

Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com

7 months ago

23 minutes

Industry Night with Nycci Nellis

A Bubbly Conversation With Paula Kornell

Well, hello bubbles! It’s me, Nycci Nellis, and welcome to Industry Night, where we sip, swirl, and spill the sparkling tea on all things delicious.

Today’s episode comes to you from Apéro—the utterly charming Champagne and caviar bar tucked right at the entrance of Georgetown. It’s the kind of place where every glass is a celebration and every corner is camera-ready.

I’m starting things off with Elli Benchimol, the visionary behind this little gem and its upstairs sister space, La Bohème. She’s created a haven for Champagne lovers, cocktail seekers, and anyone in need of a touch of magic in their glass. And with her is her chef, Jennifer Castañeda-Jones.

Then—get ready to sparkle—we’re talking bubbles with Paula Kornell, Napa Valley Vintner and fourth-generation sparkling wine maker. Paula is in town as part of the Napa Valley Vintners annual visit to D.C., where they hit Capitol Hill to talk trade, health, fire mitigation, and more. But tonight? She's here to pour and to shine.

We’ll sip on a few of her exquisite bottles and dive into Paula’s legacy, her vision, and why sparkling wine is not just for special occasions anymore.

Chapters:

00:00 - Introduction
00:14 - Wine Bar Evolves After Michelin Recognition
03:28 - Seasonal Artist-Themed Dining Experience
06:47 - "Exciting Napa Valley Event"
12:57 - Riddling Process Explained
14:25 - Final Touches & Risks
18:41 - Provence Rosé Awakening
21:11 - "What Did You Really Want?"
24:13 - "Champagne vs. Sparkling Wine"
27:17 - "DC Advocacy for Fire Victims"
29:43 - Napa Valley: A Beautiful Gem
30:19 - Outro

Key Takeaways:

From Parisian Dreams to DC Delights
Art, Food, and Experience Collide
Champagne & Change
Heritage in Every Bubble
The Magic of Method Champenoise
Sparkling for Every Occasion (and Dish!)
Facing the Fires
A Toast to Inspiration

Quotes:

"I aimed to create a joyful neighborhood spot that feels like a magical night in Paris, with timeless classics and moments of delight in every visit."- Elli Benchimol

"By embracing refinement, modernity, and seasonality, our ever-evolving menu reflects our best discoveries and authentic selves."- Jennifer Castaneda Jones

"Champagne captures life's 'ah' moments—little celebrations in a glass. We all deserve more of these joys, wherever we may find them."- Paula Kornell

"Sparkling wine transforms the everyday into the extraordinary—it's not just for special occasions, but for savoring life's simple joys."- Nycci Nellis

Elli Benchimol

Instagram: https://www.instagram.com/elligoth/ https://www.instagram.com/aperodc/
Facebook: https://www.facebook.com/aperodc
Website: https://www.aperodc.com/?fbclid=PAZXh0bgNhZW0CMTEAAacULIvcPf1LdLejAOiG_Ib52cy_0wQyhw-MPQxfr5J907M3zAo5KqQ8WtZAew_aem_Ugy4ra2ZE21f8aXirisg4w

Paula Kornell

Instagram: https://www.instagram.com/paulakornellsparkling/
Facebook: https://www.facebook.com/paulakornellsparkling/
Website: Show more...

7 months ago

30 minutes

Industry Night with Nycci Nellis

The Quiet Rebellion of Nc’Nean Scotch Whisky

I am back at Jackie for the last of my residency here. And it has been amazing. So grateful to Dmitri Chekaldin and his team for the tremendous hospitality! Now today’s show — You all know I love a great story — especially when it’s poured into a glass.

Today’s guest brings us not just a story of Scotch whisky, but one of rebellion & innovation, — all bottled up on the rugged west coast of Scotland. Joining me is Chris Maybin, Nc’nean Distillery’s Head of Commercial and self-proclaimed Quiet Rebel — which, if you know Scotch, sounds a lot like a revolution in a Glencairn glass.

So what exactly is Scotch whisky? At its core, Scotch whisky is a distilled spirit made exclusively in Scotland from malted barley (and potentially other grains), aged in oak casks for at least three years, and bottled at a minimum of 40% alcohol by volume.

But Nc’nean (that’s “Nick-knee-an” if you’re practicing your Gaelic) is rewriting that tradition — crafting organic, sustainable, and seriously sippable spirits that are as much about preserving the planet as they are about flavor.

It is a net-zero carbon emissions distillery & it’s also proudly female-founded, driven by Annabel Thomas, and powered entirely by renewable energy.

So pour yourself something neat, and we talk about what happens when you mix innovation with intention — and a little Scottish spirit — and then I catch up with Dmitri Chekaldin about what is happening here at Jackie.

Chapters:

00:00 Food & Drink Media Highlights
04:33 "Journey to Hebrides via Sound"
07:44 Rethinking Traditional Whiskey Aging
10:12 Whisky Innovation and Relevance
13:46 First Fill Bourbon Cask Explained
16:11 Islay Distilleries' Unique Character
20:33 Organic Barley in Whisky Production
25:13 Collective Leadership in Sustainability
28:27 "Costly Initiatives in Distillery Setup"
31:36 "Crafting Young Whiskey Quickly"
32:20 "Enhanced Whiskey Aging Technique"
38:03 Whiskey Journey & McNeane Values
38:55 Whiskey's Generational Comeback Concern
41:52 Whiskey Cask Selection
47:39 Art Collection Discussion On Show
49:31 Art Inspired by Euronymous Bach
51:25 "Painting's Journey to Museum"

Key Takeaways:

Overview of Scotch Whisky and Mc’Nean Distillery
Origin and Founding Story of Mc’Nean
Whisky Traditions
Core Traditions in Scotch Production
Mc’Nean’s Innovations
Production Approach and Tasting
Sustainability in Depth

Connect with Chris Maybin
Instagram: https://www.instagram.com/chrismaybin/?hl=en
https://www.instagram.com/ncnean/?hl=en
Facebook: https://www.facebook.com/ncnean
Website: https://ncnean.com/
Twitter: https://x.com/Ncnean

Connect with Dmitri Chekaldin
Linkedin: https://www.linkedin.com/in/dmitri-chekaldin-83095457/
Instagram: https://www.instagram.com/JackieRestaurant/
Website: https://www.jackiedc.com/
Twitter: https://x.com/DineAtJackieDC

Featuring Nycci...

Show more...

8 months ago

53 minutes

Industry Night with Nycci Nellis

Beer Business
Hello everyone, and welcome back to Industry Night with Nycci Nellis!

I’m back out in Fabulous Fauquier—or as I love to say, Fauquier Fabulous! If you’ve been following along, you know this isn’t my first time out here. Over the last year, I’ve practically set up camp in this charming part of Virginia, thanks to the amazing partnerships I’ve formed with Laura Torpy and the countless inspiring conversations I’ve had with local changemakers.

We’ve explored agriculture and husbandry with Amanda Luhowiak of The Whole Ox, and enjoyed an unforgettable conversation with a panel of Fauquier County winemakers at Field & Main, with the always-insightful Neal Warva.

Today, the journey continues—this time, at the beautiful Old Bust Head Brewing Company (or as I like to say, Old Bust Head Brew Co.). I’m joined by two amazing guests who are shaping the future of Virginia’s craft beer scene:
Julie Broaddus, Owner & Operator of Old Bust Head Brewing Company
Kevin Powers, Co-Owner & Brewer at Powers Farm & Brewery
But before we crack open a few cold ones, I’m thrilled to welcome back my good friend Laura Torpy, the unstoppable Tourism Coordinator for Fauquier County. Laura’s passion for the region is contagious—her deep knowledge and genuine love for this community make every visit richer.

Now, let’s talk beer.

First up is Julie Broaddus, who has created something truly exceptional at Old Bust Head Brewing Co.—a brewery known not just for its award-winning beers, but also for its commitment to sustainability, community, and storytelling. Julie has infused every aspect of the brewery with a respect for both the environment and the rich history of this region.

Next, I’m excited to introduce Kevin Powers, the force behind Powers Farm & Brewery. Kevin brings a fresh perspective to Virginia’s beer scene—one that blends agriculture, tradition, and innovation in every pint he brews. So whether you’re a beer enthusiast, a supporter of local business, or just curious about what makes Fauquier so fabulous—this episode is for you. Tune in now and sip along as we celebrate the spirit, stories, and suds of Fauquier County.

Chapters:

00:00 - Introduction
00:15 - "Industry Night Insider"
04:34 - Supporting Farmers and Accessing Fresh Food
07:17 - "Sustainable Brewing Pioneer"
09:52 - Breweries as Community Hubs
15:33 - Sourcing Beer Hops Explained
18:21 - Sustainable Brewery Initiatives
19:51 - Unyielding Mission Against Climate Change
24:41 - Craft Brewery Insights with Kevin Powers
26:21 - "Relocating from City to Suburbs"
29:42 - Heirloom Produce: Taste Over Appearance
33:41 - Seasonal Brewing Innovations
34:51 - Brewery Experience & On-Site Sales
39:05 - "Small-Scale, Experimental Brewery"
42:29 - "Fauquier County Brewery Visit Recap"
43:38 - Outro

Key Takeaways:

Fauquier County: Farm Fresh & Full of Flavor
Old Bust Head Brewing Company: Sustainability in Action
Craft Beer as Creative Expression
Powers Farm and Brewery: Beer grown from the ground up
Community at the Core
Inspiring Future Change
Come Sip, Taste, and Share

Quotes:

"Sharing unique stories that inspire and celebrate innovation is what I cherish."- Nycci Nellis

"Our community events unite people, making every moment special."- Laura Torpy

"Creating authentic spaces enriches our community and lives."- Julie Broaddus

"Rooted in tradition, we innovate with passion for our land and community."- Kevin Powers

Julie Broaddus:

Instagram:Show more...
8 months ago
43 minutes

Industry Night with Nycci Nellis

Uuuuuuu … Mami, Kimono Mom in the Kitchen
In this bonus episode of Industry Night, host Nycci Nellis welcomes Moe Yamada, known as Kimono Mom, to the studio. Moe shares her journey from being a geisha in Japan to becoming a culinary ambassador across the United States. As they prepare a katsu chicken sandwich together, Moe discusses her renowned umami sauce and its role in introducing Japanese flavors to American kitchens. Their conversation also explores Moe's experiences traveling in an RV with her family, connecting with her audience, and promoting Japanese cuisine nationwide. Join Nycci and Moe for an insightful discussion that blends cultural perspectives, practical cooking tips, and a story of dedication and passion.

Chapters:

00:00 - Introduction
00:14 - DC Happenings: NYC Editor's Adventures
05:40 - From Postpartum Struggles to YouTube
07:05 - "Navigating Fame and Origins"
10:50 - Unexpected Dressing Uses
13:49 - Japanese Cuisine Celebration in DC
14:56 - Outro

Key Takeaways:

Transition from Geisha to Married Life
Starting YouTube during Postpartum Depression
The Beginning of Kimono Mom's YouTube Channel
Empowering Viewers with Japanese Home Cooking
Creating the Umami Sauce for a Global Audience
Discovering the Versatility of Umami Sauce

Quotes:

"Embrace diverse flavors, unite through shared meals, and let one recipe bridge cultures."- Nycci Nellis

"Cooking has no boundaries—endless ways to bring warmth and joy to others."- Moe Yamada

Moe Yamada
Instagram: https://www.instagram.com/kimono_mom/
Facebook: https://www.facebook.com/MOE.KimonoMom
Youtube: https://www.youtube.com/c/KimonoMom
Twitter: https://x.com/Kimono_Mom

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com
Show more...
8 months ago
15 minutes

Industry Night with Nycci Nellis

Making Room At The Table
On this episode of Industry Night, I’m back at the serious art-flecked Jackie in the Navy Yard. And, I am sitting down with two dynamic women who are making waves in the hospitality and food space — Nina Oduro and Ehime Eigbe.

Nina Oduro is the co-founder of Dine Diaspora and Black Women in Food, organizations dedicated to celebrating and amplifying the voices of Black women in the food industry. Through curated experiences, storytelling, and community-building, Nina has been instrumental in connecting culinary talent with opportunities for growth and recognition.

Ehime Eigbe is the founder and CEO of Sweetkiwi, a health-conscious frozen yogurt brand that combines rich flavors with clean ingredients. Born in Nigeria and inspired by her own health journey, Ehime created Sweetkiwi to provide better-for-you desserts that are as delicious as they are nourishing.

Both Nina and Ehime are passionate entrepreneurs whose work is redefining the intersection of food, culture, and community. Today, we’ll dive into their journeys, the impact of their work, and how they continue to elevate the food and hospitality industry.

Once again I’ve got the Anacostia River on one side of me and Nationals Stadium on the other —Dmitri Chekaldin is my generous host and you may remember, Jackie has a new chef — none other than Chef Domenico Cornacchia and later in the show, I will be back in the kitchen with him — I see something delicious in my future.

Chapters:
00:00 - Introduction
00:43 - Dine Diaspora: Connecting Through African Cuisine
05:20 - "Empowering Black Women in Food"
08:40 - Inclusive Community Empowerment Journey
10:40 - Nutrition and Hydration Focus
15:38 - From Catering to Pop-Ups
18:47 - Shared Funding Struggles and Support
20:11 - Navigating Business Through Male Gaze
23:16 - Innovative Growth Without Compromise
28:32 - Pepsi-Sponsored Pitch & Networking Event
31:29 - "Mutual Allyship in Action"
34:28 - "Chef Dominica's Culinary Journey"
36:24 - Globally Influenced Culinary Creations
40:24 - Follow & Connect with NYC Cinellis
41:08 - Outro
Key Takeaways:

Culinary Connections Overcoming Barriers
Black Women In Food: Celebrating and Elevating
Empowerment Through Dine Diaspora
Ehime Eigbe's Sweet Success Journey
Overcoming Entrepreneurial Challenges
Building an Inclusive Ecosystem
Wellness and Innovation as Pillars
Breaking Bread, Building Bridges

Quotes:

"Creating a community is about fostering connections and uplifting each other."- Nycci Nellis

"Inclusivity drives us to uplift our community and create paths for everyone to thrive."- Nina Oduro

"Without funding, I’ve innovated and overcome challenges, building something unforgettable."- Ehime Eigbe

Nina Oduro
https://www.instagram.com/blackwomeninfood/
https://www.instagram.com/ninaoduro/

Ehime Eigbe
https://www.instagram.com/theehime/?hl=en
https://www.instagram.com/sweetkiwiusa/
https://www.linkedin.com/in/theehime/

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: Show more...
8 months ago
41 minutes

Industry Night with Nycci Nellis

Wine Tariffs: Can We Swallow Them
Welcome back to another episode of Industry Night! Today, we're tackling a pressing issue in the world of wine: tariffs. Join our host Nycci Nellis as she sits down with a panel of industry experts including Erik Segelbaum, Vanessa Cominsky, Michael Scaffidi, and Brent Kroll. We'll explore how these tariffs could impact not just wineries and distributors, but also your favorite restaurants and the contents of your glass. From the intricacies of the three-tier system to the broader economic implications, we'll break down what you need to know. Whether you're a casual wine drinker or an industry insider, this conversation will open your eyes to the hidden costs that could soon be at play. So grab a glass and settle in – this episode is one you'll want to savor!

Chapters:

00:00 "Wine, Tariffs, and Industry Talk"
05:22 Sommelier's Journey to DC
08:24 Retaliatory Tariffs Threaten Wine Industry
11:29 Evolving Bar Pricing Strategies
14:25 Wine Sales Discussion: Three-Tier System
17:13 Wine Import and Distribution Laws
20:34 Tariffs Harm American Small Businesses
23:00 Tariffs Impact Wine Industry
25:56 Global Trade's Critical Role Explained
28:51 Tariffs Impact Wine Distribution
32:08 "Effective Trade Dispute Solutions"
37:40 "Campaign to Raise Wine Price Awareness"
39:55 Wine Price Differences Explained
42:50 Challenging Elitist Perceptions
46:48 Support Global Relief Efforts
47:59 Community-Driven Industry Night Celebration

Key Takeaways:
Understanding Wine Tariffs
Impact on Restaurants and Pricing
Wine Industry Supply Chain
Domestic Wine Economy
Legislative and Trade Considerations

Erik Segelbaum:
Personal Instagram: https://www.instagram.com/erik4wine/
Business Instagram: https://www.instagram.com/goodsomm/
Linkedin: https://www.linkedin.com/in/erik-segelbaum/
GoodSomm Website: https://goodsomm.com/?fbclid=PAZXh0bgNhZW0CMTEAAaYEFH7H8wNFDUS9b-WluteEv86hvkvmDAbwyLSnfGPRfeVkwbzrcvGkbjU_aem_-aJnQIqbL4TLbUiLfFx-5Q#
Sommlyay Website: https://www.thesomlyay.com/?fbclid=PAZXh0bgNhZW0CMTEAAaaHO3OOEInSS34rcEAzBmHp_HEa-GvGHs6fAAREW3ezaNX9X7EWPelePP0_aem_gzwJLIwQMVgI5eQL8rLanw

Vanessa Cominsky:
Personal Instagram: https://www.instagram.com/vminsky/
Business Instagram’s: https://www.instagram.com/prestigeledroit/ https://www.instagram.com/womenofwinedc/
Twitter: https://x.com/vminsky

Michael Scaffidi:
Personal Instagram: https://www.instagram.com/scaffsomm/
Linkedin: https://www.linkedin.com/in/michael-scaffidi-476898b/Show more...
9 months ago
49 minutes

Industry Night with Nycci Nellis

A Taste of Medellín in DC
Picture a kitchen where every dish echoes the rich traditions of Colombia’s culinary heritage. Nycci Nellis has been expanding her residencies across the city—starting today at Ellen’s, next week at Jackie, and then in Fauquier—bringing engaging conversations with exceptional guests to her audience.

Recently, Nycci spent time in Medellín, Colombia, staying at the luxurious El Cielo Hotel. Her mornings in the vibrant Provenza neighborhood led to memorable culinary experiences, including:
Exploring Colombian agriculture at a stunning chrysanthemum farm
Tasting aromatic coffees on a local coffee farm
Discovering the craftsmanship behind Colombian spirits
Enjoying exceptional meals prepared by today’s guest
Joining Nycci today is Chef Juan Manuel Barrientos, also known as "Juanma," founder of Elcielo Hospitality Group. His group features Michelin-starred restaurants in Medellín, Bogotá, Miami, and Washington, D.C., along with acclaimed establishments like La Sere and the vegan Kai.

Before the interview, Nycci will chat with Ellen Yin and General Manager Diana Kendrick about their upcoming seasonal projects at A Kitchen & Bar. Tune in to hear Chef Juanma share his inspiring journey, family support, Michelin success, bestselling book The Recipe for Success, and his commitment to community initiatives.

Chapters:

00:00 - Introduction
00:14 - Industry Insider News Tour
05:50 - Iconic Entryway and Terrace Plans
09:13 - Culinary Journey with Chef Mon Ma
12:28 - "Choosing Cooking Over College"
15:46 - Pre-Cooking Essentials for Chefs
19:09 - "Spreading Colombian Joy Globally"
22:20 - Innovative Restaurant Kitchen Solution
24:57 - "Cielo's Growth and Expansion"
28:59 - Tailored Storytelling in Menus
30:05 - Unconventional Fine Dining Experience
35:13 - Complex Conflict Drives Urban Migration
37:20 - Inclusive Job Training Initiative
40:31 - "Creative Design Through Illusion"
43:33 - Evolving Vision: Future Concepts
46:48 - Colombian Pork Meets Tonkatsu Technique
47:52 - Outro

Quotes:

"Our goal is always to blend into the neighborhood, to be part of the community’s vibrant tapestry."- Ellen Yin

"In the art of dining, every dish tells a story, and every story is a gateway to new possibilities."- Diana Kendrick

"Cooking is more than just creating meals—it's about bringing culture to life and making a difference through every dish."- Chef Juan Manuel Barrientos

Key Takeaways
Journey from Colombia to Culinary Stardom
El Cielo's Unique Culinary Experience
Community and Culinary Heritage
Accolades and Innovations
Plant-Based Ventures and Future Visions

Connect with the Guests:

Juan Manuel Barrientos:
Website: https://elcielo.com.co/washington/
Personal: https://www.instagram.com/juanmaelcielo?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
Business: https://www.instagram.com/elcielowashington?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==

Ellen Yin:
Website: Show more...
9 months ago
48 minutes